South Of The Border Chili

      Yield: 4 Servings

4 lg idaho baking potatoes -baked

1 TB vegetable oil

12 oz ground turkey

1 md onion -- diced

1    red or green bell pepper -diced

1    garlic clove -- minced

1 TB chili powder

15 oz red kidney beans -- rinsed and drained

14 1/2 oz stewed tomatoes

1/2 ts salt

1. In large nonstick skillet, over medium-high heat, heat oil. Add

ground turkey; cook, stirring to break up large pieces until lightly

browned, about 5 minutes. With slotted spoon, remove turkey from

skillet; set aside.

2. To skillet, add onion, bell pepper and garlic; cook until

vegetables are tender-crisp, about 4 to 5 minutes. Add chili powder;

cook, stirring, 1 more minute.

3. Stir in kidney beans, stewed tomatoes, 1/4 cup water and salt.

Bring to a boil and reduce heat; simmer until thickened, about 10 to

12    minutes.

4. Halve potatoes lengthwise, cutting almost to the base of the

potato. Mash slightly with fork, leaving in skins. Spoon chili